Carrot & Banana Muffins
Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.
From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 1 1/2 dozen muffins
Active Time: 40
Total Time: 60
- 1 cup raisins
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 cup oat bran
- 1/2 cup toasted wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 4 large egg whites
- 1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
- 1 cup mashed bananas, (2 medium bananas)
- 1/2 cup low-fat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots, (4 medium carrots)
- 1/3 cup chopped walnuts
- Preheat oven to 400°F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray.
- Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
- Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
- Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
- Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Nutrition Per Serving: 198 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 36 g carbohydrates; 5 g protein; 3 g fiber; 194 mg sodium; 295 mg potassium.
Nutrition Bonus: Vitamin A (42% daily value), Selenium (17% dv).
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1 fat